Ingredients for this Easy Fruit Salad
- Strawberries – to select good strawberries it’s kind of a no brainer. They should have a nice red color, no dark spots, no mold, and check out the leaves – those green tops should look vibrant and fresh.
- Pineapple – to pick a good pineapple smell the bottom, it should have that sweet pineapple scent. To know when it’s ripe the skin should be turning yellow and it should have some give when pressed.
- Blueberries – I like those plump juicy blueberries here. They tend to be sweeter.
- Red grapes – to choose good grapes squeeze a couple of them, they should be firm and plump, they should also look tight and intact to the stems (not loose) and they should have a nice color.
- Kiwi – to select kiwi look for some that are fairly soft when pressed. Those that are firm are sour and unripe. Small or large size won’t matter.
- Mandarin oranges – I used to use canned mandarins here but I prefer fresh now. Either will work great. Mangoes work well as a substitute for the oranges.
- Bananas – these are optional. If you do add them just use yellow bananas. No green peel (not sweet enough) and no brown (too mushy).
- Honey – I don’t recommend substitutions for this unless there’s an allergy (if so I’d maybe try maple syrup or brown rice syrup).
- Limes – in a pinch lemons would work too.
How to Make Fruit Salad
- Prepare fruit: chop fruits (except blueberries) and add to a large mixing bowl.
- Make dressing: in a small mixing bowl, whisk together they honey, lime zest and lime juice.
- Toss fruit with dressing: pour dressing over fruit just before serving and toss to evenly coat.
- Easy as that!
Can I Use Frozen Fruit in this Recipe?
For best results only use fresh fruit, not frozen in this fruit salad. Frozen fruit is mushy once thawed and watery so it won’t work the same here unfortunately. Keep in mind though that you can use other fruits that are in season, it’s a versatile recipe.
Can I Make it in Advance?
If I happen to haven any left of course I still eat it the next day but it’s not quite as good as it was the first day.
What I recommend is to chop the fruits up to 1 day in advance (except bananas) and make the dressing a day in advance. Refrigerate then the following day let dressing rest at room temp 20 minutes. Toss fruit and dressing together when you’re ready to serve it.
Tips for Perfect Fruit Salad:
- Use a variety of fruit. Just about any fresh fruit will work here but use a blend to add a variety of flavor and eye catching color.
- Use ripened fruit. As in you may need to plan ahead and buy the pineapple and kiwi nearly a week in advance because they take time to ripen.
- Wait to add the bananas, or even hold the bananas. These will brown if not served shortly after preparing.
- Don’t zest the lime with a cheese grater. Chances are you’ll end up with some white pith of the lime peel which will make the fruit salad taste bitter. Use a zester and use light pressure.